146 results about "Kefir" patented technology

The invention discloses a preparation process of a Kefir fermented dairy product. The preparation process comprises the following steps of: 1, homogenizing the mixed liquid of raw material milk with the protein content of 2.5-3.5% and white granulated sugar and sterilizing; 2, cooling and inoculating Kefir base leaven KM-01 and yeast grains into the mixed liquid and fermenting at 25-35 DEG C to obtain fermented milk at the end of the fermentation, wherein 0.02-0.1g of Kefir base leaven KM-01 and 0-0.1g of yeast grains are used relative to every one kilogram of the total raw material; and 3, turning over raw materials in a jar, cooling, filling and sealing and after-ripening. The invention also discloses a Kefir fermented dairy product prepared by the preparation process. Through adoption the preparation process disclosed by the invention, the traditional preparation process is greatly simplified and the controllability of the preparation process is improved remarkably. The Kefir fermented dairy product has good taste and meets the taste requirement of Chinese people; the taste of the fermented dairy product can be changed through controlling the parameters of the preparation process and different consumption demands of consumers on the fermented dairy product can be met.

The invention relates to a method for preparing a probiotic preparation for reducing blood lipid and adjusting intestinal flora, which comprises the following steps that: (1) Kefir-source lactobacillus plantarum MA2 is subjected to high-density culture to obtain a fermentation fluid, and the thallus density of the fermentation fluid is not less than 10cfu/mL; (2) the fermentation fluid is subjected to centrifugal collection to obtain thalli, and the thalli are added with a protective agent and are freeze-dried into bacterial powder; and (3) the freeze-dried bacterial powder is added with an oligosaccharide mixture, and a finished product of the probiotic preparation can be obtained after even mixing. The prepared probiotic preparation has a function of reducing the blood lipid, also has a physiological function of adjusting the intestinal flora at the same time, can treat and prevent high blood lipid symptoms, adjust the intestinal flora, is non-toxic and safe, has long retention period, and can be prepared into capsules, micro-capsules, granules, tablets and the like.

The invention discloses a kefir viable type sour milk beverage and a production method thereof. The production method adopts a raw material formula which includes 1000 parts of raw materials: 350-450 parts of raw milk, 0.03-1 part of buffer salt, 3-6 parts of stabilizers, 0.1-120 parts of sweet substances, 2-5 parts of dietary fiber, 5-20 parts of fruit juice, 1-3 parts of acidity regulators, 0.4-0.8 parts of essence, 100-150 DCU of kefir leavening agent Kefir-M, and the balance water; and the production method includes steps: S1: 1) obtaining base materials after the raw milk is homogenized, sterilized, cooled for the first time, inoculated with the leavening agent, fermented, and cooled for the second time; and 2) dissolving the buffer salt in the water, adding a thickening agent, an emulsifying agent, the sweet substances, the dietary fiber and the fruit juice, mixing uniformly, sterilizing and cooling, and obtaining a solution B; and S2: mixing the base materials with the solution B uniformly, adding the acidity regulators and the essence, sterile homogenizing for the second time, cooling and filling. The kefir viable type sour milk beverage is gentle in flavor and stable in state, and has a certain health efficacy.

The invention discloses a brown kefir yogurt, a milk-containing beverage and a preparation method thereof. Raw materials of the milk-containing beverage include 18-50% of the brown kefir yogurt, 0.4-0.8% of a stabilizer, 0.015-8% of a sweetening agent, 0-0.3% of an acidity regulator and 37.5-79% of water. The milk-containing beverage is prepared through the following preparation method including steps of: (1) dissolving the sweetening agent and the stabilizer in water, performing sterilization at 90-95 DEG C for 5-10 min and performing a cooling process to 5-20 DEG C for obtaining a sweet water basic material; and (2) uniformly mixing the brown kefir yogurt and the sweet water basic material with addition of the acidity regulator or not to enable a pH value to reach 3.5-4.1; performing homogenization, cooling the mixed solution to 5-15 DEG C, and performing a sterile filling process. The milk-containing beverage with the brown kefir yogurt has a flavor of kefir, is free of fat, is refreshing in mouthfeel, having a unique mouth-stimulating feel, contains probiotics, is 1-1.5% in content of proteins and is 3.5-4.1 in pH value.

The invention discloses a composite strain starter and the preparation method, belonging to the microorganism fermentation field, which is mainly prepared with equivalent lactobacillus delbrueckii Bulgaria subspecies, lactococcus lactis, Leuconostoc mesenteroide, lactobacillus acidophilus, lactobacillus casei, kluyveromyces and brettanomyces. The preparation method is as follow: the strains are optimized and cultivated, and then are respectively fermented, centrifuge-treated, concentrated, added with cell protective agent, and freezed in vacuum. The invention is compounded with various functional strains; the acidophilus milk made by the omposite strain starter has the advantages of original flavor, which has the function indexes close to kefir particle fermentation acidophilus milk, and can be excellent direct distribution kefir starter; the fermented acidophilus milk has strong inhibition effect to pathogenic microorganism, and has good therapeutic effect to gastrointestinal diseases, metabolic disease, hypertension and heart disease.

The invention discloses a drinking type flavored fermented milk with a Kefir function and a preparation method of the fermented milk. The fermented milk is prepared by the following raw materials in parts by weight: 80.0-95.0 weight parts of milk, 0.5-4.0 weight parts of condensed milk, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.15 to 0.5 weight parts of compound emulsifying thickener and 200 to 250 DCU of Kefir flora. According to the method of the invention, a stable yoghourt solution is achieved by combined functions of components in the formula, and fermented milk can be stored by refrigeration at the temperature of 2-6 DEG C (the shelf life can be up to 21 days). The production has Kefir flora's function of restraining intestinal tract pathogenic bacteria, decreasing cholesterol and regulating immunity, and has a good cheese flavor and good mouthfeel.

The invention provides a sweet corn Kefir fermented milk and a production method thereof; the sweet corn Kefir fermented milk is prepared from the following components: fresh milk, sweet corn juice, white granulated sugar, sweet corn Kefir fermenting agent and a compound stabilizer, wherein, the rate of the components in parts by weight is as follows: 10:(2-4):(0.6-0.8):(0.3-0.5):(0.02-0.03). The production method comprises the following steps: preprocessing the sweet core into juice; activating and domesticating strains to prepare the sweet corn Kefir fermenting agent; preparing the compound stabilizer; blending, homogenizing, inoculating, canning, fermenting and after-ripening. The selected sweet corn Kefir strain can generate amino acid with stronger capacity, generate a large amount of Vitamin B, is restrained on acid generation capacity, has high nutritional value, is easy for human body to absorb, can not induce acidemia of human body after being drunk for a long term, is beneficial to people with poor stomach and intestine function to drink and absorb; compared with other acidic dairy products, the selected sweet corn Kefir strain has no essence ingredient, low acidity and softness, peculiar flavour of the sweet corn, mellow, fine and smooth mouthfeel, is easier to be accepted for people and adds drinking interests.

The invention provides an acid sensitivity lactobacillus bulgaricus strain and the usage thereof, belonging to the biological engineering technology field. An acid sensitivity strain L.B-FM-6 which is a lactobacillus delbrueckii subsp. bulgaricus is separated and screened in the research of the natural dairy ferment-tibet kefir. The research on the storage stability of the fermented dairy product, fermented juice and the fermented vegetable juice which are fermented by the combination of the strain L.B-FM-6 and other microbial strains solves the defects of short shelf life of the active lactobacillus drink and displays the superiority of the strains in fermenting the dairy product and the juice.

A process for delivering to a retail location freshly prepared ‘Grade A’ yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cooled sterilized milk with a yogurt culture with low growth at 4° C. to 10° C. forming yogurt mixture fills and seals yogurt containers. Alternatively, the cold milk is separated from any yogurt or kefir culture in the yogurt container by a separation portion. The yogurt containers are then shipped cold to retail locations. The retail location stores yogurt containers at low temperature prior to incubation. When needed, the yogurt container is shaken to mix milk and separated yogurt or kefir culture. The yogurt containers are transferred to incubation oven for appropriate time to set yogurt or kefir, which is then refrigerated for sale to customers.

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and/or grain paste is prepared from, by weight, 1-100 parts of nut paste and/or grain paste, 0-50 parts of sugar and/or sugar substitute and 103-109 cfu/mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and/or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

The invention provides a probiotics micro-ecological tablet and a preparation method of the probiotics micro-ecological tablet, and belongs to the technical field of health food and processing. The probiotics micro-ecological tablet is prepared from the following components by weight percent: 90-98% of probiotics powder, 1-9% of fructo-oligose, and 0.1-1% of magnesium stearate. The preparation method of the probiotics micro-ecological tablet comprises the steps described as follows: activating bifidobacterium, and preparing a Kefir fermenting agent; carrying out mixed fermentation, cryoconcentration drying, mixing and tabletting on the bifidobacterium and the Kefir fermenting agent to obtain the probiotics micro-ecological tablets, wherein the mixed fermentation is specifically described as follows: inoculating probiotics mixed culture, and fermenting for 16-24 hours at 28-36 DEG C, and the ratio of the Kefir fermenting agent to the bifidobacterium in the mixed culture is (1-3):1. According to the probiotics micro-ecological tablet and the preparation method of the probiotics micro-ecological tablet, which are provided by the invention, the Kefir fermenting agent and the bifidobacterium are subjected to high-density mixed fermentation, the cultures are various, the storage of the probiotics micro-ecological tablet is stable, and the viable count in the probiotics micro-ecological tablet is respectively up to more than 2000 million cfu/g; the digestive capability can be improved, and the planting capability of probiotics in the intestinal canal is also enhanced; the probiotics micro-ecological tablet has the characteristics of high nutritive value, special flavor and the like.

The invention discloses streptococcus thermophilus separated from tibetan kefirs as well as a separation method and applications thereof, belonging to the field of microbial technology. The separation method is characterized in that an operation of streaking separation is performed on a M17 culture medium plate, an operation of culturing is performed 48 hours at a temperature of 42 DEG C, a bacterial colony is circular and raised, neat in edge and milk white in color, bacterial colonies which are non-transparent, contain spherical bacteria, can be subjected to wiredrawing, provided with wet and smooth surface, and mostly arranged in chains with different lengths are selected, and no spore is produced; the streptococcus thermophilus is negative in a catalase test, positive in gram stain, negative in a nitrate reduction test, and has no motility and aerobic and facultative anaerobic growth, gelatin is not liquefied, hydrogen sulfide is not produced, and the streptococcus thermophilus is negative in an indole test; the streptococcus thermophilus does not grow at a temperature of 15 DEG C; the growth temperature is 37-45 DEG C; the highest and lowest initial growth pH values are respectively 9.0 and 4.0, and the growth initial pH value is 6.5-7.0. The streptococcus thermophilus aas well as separation method and applications thereof disclosed by the invention have the beneficial effects that the maximum quantity of exopolysaccharides produced when the streptococcus thermophilus is fermented 30 hours by using a M17 culture solution under the condition of 42 DEG C is 111 mg/L; and when a fermented yoghurt is prepared by using strains provided by the invention, the amounts of a thickener and a stabilizer can be reduced.

The invention relates to the field of the food, and discloses a wild jujube cake and a preparation method thereof. The wild jujube cake disclosed by the invention is prepared from choerospondias axillaris, white sugar, malt syrup, high-concentration Kefir fermentation stock solution SH-C-201, fructo-oligose, edible salt, potassium sorbate and water, wherein the flavor of the choerospondias axillaris and the flavor of the high-concentration Kefir fermentation stock solution are combined to enable the wild jujube cake to have thick yoghourt taste and also keep the due fruit aroma of the wild jujube, and the current situation that the traditional wild jujube cake product has a single taste and nutrition structure is changed. Meanwhile, the prepared wild jujube cake product represents beige and maize yellow, and the product is still beige after being put for half year, thereby solving the problem that the product appearance and the shelf life are affected. The preparation method for the wild jujube cake, which is disclosed by the invention, is convenient to operate and is suitable for industrial production.

The invention relates to a solid Kefir dairy product and a preparation method thereof. The preparation method of the solid Kefir dairy product includes placing Kefir at 4-10DEG C for 30-120min, then pre-freezing at -20--80DEG C for 3-12h, and performing freeze drying to obtain the Kefir dairy product. The product has a long guarantee period, the viable bacteria quantity and pH during the storage period remain unchanged, the polysaccharide content is high, the traditional healthcare function of the Kefir, the problems that the Kefir is serious in post-acidification, prone to blown package and stimulus in taste are solved, and the dairy product is suitable for large-scale industrial production and capable of being stored for a long time and being taken freely as required.

The invention relates to a method for reducing egg cholesterol by utilizing lactobacillus paracasei KL1 living bacterium agent of bile salt producing hydrolase. The method is suitable for production low-cholesterol eggs in poultry and animal husbandry. The method utilizes a lactobacillus paracasei KL1 strain of the bile salt producing hydrolase screened from Tibetan kefir to prepare the living bacterium agent through activation, culture expansion, high-density fermentation, centrifugal concentration, freeze-drying protective additive adding, pre-freezing, freeze drying and other processes; then the living bacterium agent with the living bacterium number of 1010 CFU/g or above is added to a basic ration for raising laying hens, the adding amount is the daily intake 106 CFU and 107 CFU of each hen, a feed containing the living bacterium agent is fed for 8-10 weeks, the cholesterol content in egg yolk can be reduced to be about 11%, and meanwhile the living bacterium agent has the effects of improving the laying rate of the laying hens, egg shell quality and relative egg yolk weight and reducing the fatty liver of the laying hens. The method is simple in operation, low in cost and suitable for large scale farming and production of low-cholesterol eggs.

The invention relates to a goat milk kefir produced with polymerized lactalbumin as a thickener, and belongs to the technical field of functional foods. The goat milk kefir is produced through coordinating fresh goat milk as liquid raw milk with sugar, polymerized lactalbumin, low methoxyl pectin and a kefir starter. The goat milk kefir product is produced through the following steps: mixing sugar with low methoxyl pectin in advance, adding the obtained mixture to the liquid raw milk; adding a polymerized lactalbumin solution; stirring and heating the above solution to 80-90DEG C, carrying out heat insulation for 10-20min for sterilization, and carrying out ice bath cooling to room temperature; and adding the kefir starter, stirring above materials until uniformity, and fermenting the obtained mixture at 25-35DEG C for 8-14h. The product has the advantages of high content of proteins, low content of fats, stable curd state, uniform structure, moderate viscosity, unique flavor and various health functions; and a production technology of the goat milk kefir has the advantages of few raw material components, easy operation, energy saving and low cost, and is a simple production processing mode.

The invention relates to a milone and a preparation method thereof, belonging to the dairy processing field. The milone comprises the following components: 6-8% of malt, 42-44% of purified water, 44.4-51.8% of whey, 0.1-0.2% of hop, 0.1-0.2% of kefir zymocyte, 0-3% of fruit juice and 0-0.2% of fruity essence. The preparation method is characterized in that the mixture of kefir flora fermented whey and wort is added after the whey and the wort are respectively prepared, and the juice and flavor materials are added to improve the taste. The milone has the nutrition of beer and has the function of the whey protein and the kefir probiotics. The alcohol content in the finished product of the milone is 0.5-2.0% (V/V), the milone is cool, tasty and refreshing, and the favors of different crowds can be satisfied.

The invention provides a preparation method of mixed beverage containing lactic acid bacterium-fermented fruit and vegetable juice and Kefir-fermented milk. The preparation method comprises the following steps: (1) compounding lactic acid bacteria; (2) preparing the fermented fruit and vegetable juice; (3) preparing the Kefir-fermented milk; (4) mixing; (5) seasoning; (6) aseptically filling. The invention further provides the mixed beverage, containing the lactic acid bacterium-fermented fruit and vegetable juice and Kefir-fermented milk, prepared by the preparation method.

The invention provides a celery yogurt and a production method thereof, the celery yogurt is prepared from milk as a main raw material by adding of celery juice and inoculation of a fermentation agent for fermentation, and the celery yogurt comprises the following raw materials by weight: 11%-18% of the celery juice; 0.2%-0.4% of the basic strain fermentation agent; and 0.1%-0.15% of Kefir fermentation liquor. Through use of a basic strain and a Kefir strain for synergistic fermentation, by a reasonable formula and a proper technique, the prepared yoghurt has good flavor, taste and organization state.

The invention provides kefir yoghourt with a probiotic function and a preparation method thereof and belongs to the field of preparation of novel yoghourt. The kefir yoghourt is prepared from the following raw materials in parts by weight: 90.0-95.0 parts of raw milk, 0.05-0.25 part of stabilizer, 4.0-9.0 parts of sweetening agents, 0.15-0.85 part of galactomannan, 80-150 DCU/t of basic strains fermenting agents and 25-80 DCU/t of caucasus yoghourt lactobacilli. According to the kefir yoghourt with the probiotic function and the preparation method thereof, caucasus yoghourt lactobacilli are combined with galactomannan, the fermentation speed is rapid; the fermentation time in the production of yoghourt is reduced; meanwhile, the accumulation of beneficial components in the fermentation process of the caucasus yoghourt lactobacilli is increased; the number of living probiotic bacteria at the end of fermentation is increased.

The invention relates to a method for preparing a bile salt hydrolase lactobacillus powder starter, which is suitable for producing powder starters for fermented dairy products such as functional yoghourt and probiotics preparations. The method comprises the following steps of: performing activation and amplification culture on Lactobacillus casei KL1, Lactococcus lactis lactis KS4 and Streptococcus thermophiles Tx, which are screened from Tibetan kefir and are strains of bile salt hydrolase; performing high density culture by using an automatic fermentation tank; performing centrifugal concentration and adding a freeze-drying protective agent for prefreezing and freeze drying to prepare the bile salt hydrolase lactobacillus powder starter. After the powder starter prepared by the method is used for fermenting milk, the obtained yoghourt has sticky, fine and smooth mouthfeel, moderate sweet and sour taste, and thick ester aroma.

The invention provides yoghourt for promoting digestive absorption and a preparation method thereof. The yoghourt is characterized by consisting of the following raw materials in parts by weight: 55-60 parts of fresh milk, 9-14 parts of hericium erinaceus, 4-8 parts of hawthorn, 5-10 parts of orange peel, 8-12 parts of astragalus, 5-8 parts of fingered citron, 12-15 parts of the seed of Jobs tears, 4-9 parts of folium artemisiae argyi, 6-12 parts of Chinese yam and 5-8 parts of Tibetan kefir. In addition, the method for preparing the yoghourt for promoting digestive absorption comprises the following steps: (1) treating raw materials; (2) homogenizing; (3) sterilizing; and (4) inoculating. The yoghourt prepared by the method is easily digested and absorbed by a human body, can promote gastric secretion and has the effects of promoting and enhancing digestion. In addition, any thickening agent, sweetening agent and additive are not used in the whole yoghourt preparation process, and the method is simple, green and natural and has high popularization value.

The invention provides liquid soap, which is prepared from the following raw materials in parts by weight: 1 to 2 parts of kefir milk, 5 to 9 parts of coconut oil, 2 to 4 parts of monoglyceride citrates, 10 to 20 parts of sodium laureth sulfate, 0.8 to 1.6 parts of aloe powder, 3 to 5 parts of wire drawing powder, 5 to 9 parts of tea tree oil, 10 to 20 parts of chlorhexidine hydrochloride, 2 to 4parts of alkyl amino acetate, 25 to 35 parts of ethyl alcohol, 2 to 4 parts of essence, 12 to 18 parts of camphor tree leaf extraction liquid and 30 to 50 parts of deionized water. The liquid soap contains cleaning factors, can achieve the effects of deep eliminating contamination, fast clearing stain and preventing the bacterium breeding, and has no irritation on the skin.

The invention provides a preparation method of leavened pasta. The method is characterized in that a flour leavening agent contains composite microorganisms from Tibetan kefir. According to the invention, the flour leavening agent containing microorganisms from Tibetan kefir is applied to the preparation of leavened pasta for the first time to obtain the leavened pasta with nutrition and healthcare effect and special flavor, the types of the flavor leavened pasta are increased, and the industrial production brings considerable economic benefits.